Coriander leaves Thogayal or chutney is a tongue tickler and a pleasing dip to have at home always.
Cilantro is also known as coriander or Chinese parsley. Its seeds and leaves are used as a seasoning condiment hence it is considered both a spice and a herb.
Cilantro bears strong resemblance to Italian flat leaf parsley with the latter having less fragrant or smell.
The leaves of this herb should look vibrantly fresh and be deep green in color. They should be crisp, firm and free from yellow or brown spots. It has a strong smell that everyone loves.
1 big bunch of fresh coriander leaves
5-6 red dry chillis
1 berry size tamrind
2 tbsp udad dal
Generous pinch of asafoetida
1 small tomato
Salt to taste
1/2 tsp jaggery ( optional )
1 tbsp sesame oil
Remove the stalks and chop the coriander leaves roughly.
Heat oil in a pan and roast the udad dal , red chillis , tamrind, and asafoetida .
Keep aside to cool when the dal turns golden.
Add little more oil and sautée the chopped coriander leaves along with chopped tomatoes.
Normally we do not add tomato to thogayal, reason am adding it is the coriander leaves will shrink upon sautéing and it gets difficult to grind in the mixie. When we add 1 small chopped tomato , it gives a good body to the thogayal and helps to grind well.
The taste is also good and doesn't alter the thogayal taste in any way.
Let the sautéed leaves cool down.
In a mixie jar first grind the udad dal, red chillis and tamrind well , almost to a coarse powder, then add the sautéed coriander leaves and chopped tomatoes , salt and jaggery if you are adding it. and sprinkle of water to aid grinding to a paste consistency.
Remove and store in a jar . Stays good upto a week . This is very handy to have n the house and a great accompaniment to curd rice . We also mix plain rice and a spoon of this togayal , mix with some sesame oil and have it , very healthy and tasty.
More info about Cilantro:
If there is one herb with a fantastic flavor, it is cilantro. Nothing opens up the flavor in black bean tacos quite the same way. Cilantro isn’t a recent addition to our lexicon and its uses extend well beyond culinary delight. Ancient Greece used cilantro essential oil as a component of perfume. During medieval times, the Romans used cilantro to mask the smell of rotten meat. Today, it’s still used by naturopaths and has been the subject of many positive inquiries by formal research institutions.
Toxic Metal Cleansing
Cilantro is most often cited as being effective for toxic metal cleansing and rightfully so, this herb is a powerful, natural cleansing agent. The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Many people suffering from mercury exposure report a reduction in the often-cited feeling of disorientation after consuming large and regular amounts of cilantro over an extended period.
Other Benefits of Cilantro
- May be able to help prevent cardiovascular damage.
- The School of Life Science in Tamil Nadu, India noted, after researching the activity of cilantro leaves and stem, “if used in cuisine would be a remedy for diabetes.
- Strong antioxidant activity.
- Has been shown to have anti-anxiety effects.
- May help improve sleep quality.
- Has been examined and described to have a blood-sugar lowering effect.
- Cilantro seed oil possess antioxidative properties, consumption may decrease oxidative stress.
- Research conducted by The Dental School of Piracicaba in Brazil found cilantro oil to be a new natural fungal cleansing formulation opportunity.
- Demonstrated activity against several types of harmful organisms.